Wednesday, March 16, 2011

Roasted Vegetable Pizza

My favorite way to fix veggies is to roast them in the oven. Oven roasting really seems to bring out the flavor and it's a great way to use up those leftovers hiding out in your crisper. I just throw them all together on a cookie sheet, toss them with olive oil and sprinkle with salt and pepper.
My favorite combination is zucchini, grape tomatoes, onion and green pepper. Corn is really good too if you have it. Yum.

Did you know that Crisco now has their own line of olive oil?

As part of the Foodbuzz Tastemake Program, I received these three bottles of Crisco Olive Oil to try.
I was really excited to get them because I use olive oil a lot. And free stuff is always fun!

Since I love roasted veggies so much, I decided to try them on pizza. What a great decision that was!
So good! Of course I had to make half of it pepperoni for our picky teenager. Like veggies might kill her or something :)

Prepare your pizza crust.
Place your veggies in a bowl and toss with olive oil. Lay them on a cookie sheet and sprinkle with freshly ground salt and pepper. Place them in a 425 degree oven for about 15 minutes or until veggies are crisp tender. Remove from oven.
Spoon pizza sauce over crust. Top with veggies and grated cheeses.
Bake in a 425 degree oven for 10-15 minutes or until cheese is melted and bubbly and crust is golden brown.